Subj : BH&G 2271
To   : ALL
From : DAVE DRUM
Date : Thu Apr 01 2021 15:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Torta De Albondigas (Mexican Meatball Subs)
 Categories: Pork, Poultry, Meatballs, Chilies, Cheese
      Yield: 4 Servings
 
      8 oz Pkg shredded coleslaw mix
    1/4 c  Snipped fresh cilantro
      3 tb Mayonnaise
      2    Chipotles in adobo sauce;
           - fine chopped
      1 tb Lime juice
      1 ts Adobo sauce from can
    1/8 ts Salt
      8 oz Ground chicken or turkey
      8 oz Ground pork
    1/4 c  Fine chopped onion
      1 tb Minced garlic
      1 ts Cumin seed; crushed
      1 ts Salt
      1 tb Olive oil
      4    French-style rolls or hoagie
           - buns; split, toasted
      4 sl (1 oz ea) Pepper Jack
           - cheese
      1    Avocado; halved, seeded,
           - peeled, thin sliced
 
  In a medium bowl stir together cabbage, cilantro,
  mayonnaise, chipotle chile peppers, lime juice, adobo
  sauce, and salt; set aside.
  
  In a large mixing bowl combine the chicken, pork, onion,
  garlic, cumin seed, and 1 teaspoon salt. Mix until
  combined. Form mixture into 1" meatballs. In a large
  nonstick skillet heat olive oil over medium heat. Add
  meatballs and cook until browned and cooked through,
  turning occasionally.
  
  Place rolls on a baking sheet; top with cheese and melt
  under broiler. Arrange meatballs on bottom halves of
  rolls. Top with coleslaw mixture and avocado; add roll
  tops.
  
  FROM THE TEST KITCHEN: For extra flavor, in a bowl combine
  1/2 cup mayonnaise or salad dressing, 1/2 cup ketchup, and
  1 tablespoon smoked paprika. Drizzle over coleslaw and
  avocado on rolls.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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